This recipe is pretty simple to make (Image: Watercress) When it comes to cooking do you cook the same old things? Well, if you are like us and stuck with what food to cook most nights then we may have the recipe for you. This recipe comes from Watercress.co.
uk and is a lemony garlic chicken thighs with a butter bean mash. Even better it serves four people, great for sharing with family or friends. It takes 15 minutes to prepare and a cooking time of 25 minutes.
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Log('[Load] OVP flagTcfLoaded',new Date())}else{document.addEventListener("tcfLoaded",()=>{loadOvpScript()ExpressApp.Log('[Load] OVP tcfLoaded',new Date())})}},1500)}) Thankfully there aren’t too many ingredients to cook the dish and doesn’t have a long list of steps to follow either.
READ MORE: Jamie Oliver's 'comforting' creamy fish pie recipe takes 30 minutes in oven The dish only takes 25 minutes to cook (Image: Getty) How to make lemony garlic chicken thighs with butter bean mash: Ingredients: 6-8 Chicken thighs Three garlic cloves, minced One lemon, juice and zest of 100g natural yoghurt Two x 400g cans butter beans 80g bag of Watercress, Spinach & Rocket, chopped Can add a splash of milk to cream up the mash! Oil, salt, pepper Trending SUBSCRIBE Invalid email We use your sign-up to provide content in ways you've consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time.
Read our Privacy Policy Method: In a large bowl, mix the yoghurt, garlic lemon juice and zest. Add your chicken thighs and mix to coat (we left the bones in, but you can always debone them to make it easier for little ones). Chill in the fridge for at least one hour.
Preheat the oven to 180. In a hot frying pan, sear your chicken thighs until the skin is beautifully browned – this should take a few minutes. Then transfer them to an ovenproof dish or baking tray and bake for 15-20 minutes, until fully cooked through.
Meanwhile, heat the butter beans in the water they came in over a gentle heat. Once warmed through, drain a little of the water away, add the chopped salad leaves to the pan and mash with a potato masher. If you think the mixture is a little dry, you can add some butter, cream or milk to smooth it out and make it creamier.
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